Name: Warm Macaroni Salad with Sausage, Bell Pepper, Corn, Tomato & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups frozen corn; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 340 g macaroni (elbow) pasta; 3 orange bell peppers; 6 pork sausages; 1 ½ medium red onions; black pepper; extra virgin olive oil; Italian seasoning; salt

Warm Macaroni Salad with Sausage, Bell Pepper, Corn, Tomato & ParsleyWarm Macaroni Salad with Sausage, Bell Pepper, Corn, Tomato & Parsley — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ cups frozen corn

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

340 g macaroni (elbow) pasta

3 orange bell peppers

6 pork sausages

1 ½ medium red onions

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce.

Place corn in a colander and rinse under hot water (from the tap) to thaw; transfer to a large bowl and set aside.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add sausages and cook, turning occasionally until golden brown and almost cooked through, 5-6 minutes. Remove to a plate, leaving the cooking juices in the pot.

Meanwhile, peel, halve, and thinly slice onions into half-moons; add to the bowl with the corn.

Trim, seed, and medium dice bell peppers; add to the bowl.

Halve tomatoes and add to the bowl.

Return pot (with cooking juices) to medium heat; add veggies and Italian seasoning. Stir to combine, then nestle sausages into the veggies; cover and cook until the veggies are charred and sausages are cooked through, 8-10 minutes. Remove from the heat.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

When the pasta is done, drain in the colander and return to the pot.

Zest and juice lemons into the pot with the pasta. Add the parsley (reserving a small handful for serving), oil, salt, and pepper; stir to combine.

Cut sausages crosswise into rounds; add to the pot with the pasta along with charred veggies and any cooking juices. Stir to combine the pasta salad.

To serve, divide pasta salad between plates or bowls and sprinkle with reserved parsley. Enjoy!

Open this recipe in Flambette